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Quiche, anyone?

Quite a few years ago, the museum in my little hometown published a cookbook of local, old-timey recipes which I discovered in my parent’s kitchen after I graduated from college. And moved back in with them since I didn’t have any money. And I started cooking a lot to keep myself occupied and everyone fed. But, I digress.

I discovered a recipe for crab quiche in the local cookbook and modified it. I always find it filling and I also happen to think it makes for great leftovers. Also, it’s Dungeness crab season here on the west coast. Also known as my favorite time of year. So while I’m biding my time between now and the next cold cracked crab feed, I thought I’d share my favorite quiche recipe.

Prep time: 15 – 30 minutes

Bake time: 30 – 45 minutes

Ingredients:

9 inch pie crust (Pillsbury or other pre-made crust is ok)

1/4lb. mushrooms, sliced (white or cremini work well)

minced onion (feel free to use as much or little as you’d like – I normally use ~1/4 cup of white onions or shallots)